RU2343737C1 - Method of manufacturing canned food "meatballs with eggs" - Google Patents
Method of manufacturing canned food "meatballs with eggs" Download PDFInfo
- Publication number
- RU2343737C1 RU2343737C1 RU2007132807/13A RU2007132807A RU2343737C1 RU 2343737 C1 RU2343737 C1 RU 2343737C1 RU 2007132807/13 A RU2007132807/13 A RU 2007132807/13A RU 2007132807 A RU2007132807 A RU 2007132807A RU 2343737 C1 RU2343737 C1 RU 2343737C1
- Authority
- RU
- Russia
- Prior art keywords
- cutting
- margarine
- dill
- horseradish
- meatballs
- Prior art date
Links
- 235000013601 eggs Nutrition 0.000 title claims abstract description 15
- 235000013324 preserved food Nutrition 0.000 title abstract description 7
- 238000004519 manufacturing process Methods 0.000 title abstract description 4
- 235000015278 beef Nutrition 0.000 claims abstract description 13
- 239000001264 anethum graveolens Substances 0.000 claims abstract description 12
- 240000002840 Allium cepa Species 0.000 claims abstract description 11
- 240000003291 Armoracia rusticana Species 0.000 claims abstract description 11
- 235000011330 Armoracia rusticana Nutrition 0.000 claims abstract description 11
- 235000005340 Asparagus officinalis Nutrition 0.000 claims abstract description 11
- 241000287828 Gallus gallus Species 0.000 claims abstract description 11
- 240000000129 Piper nigrum Species 0.000 claims abstract description 11
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 11
- 235000013310 margarine Nutrition 0.000 claims abstract description 11
- 239000003264 margarine Substances 0.000 claims abstract description 11
- 235000002732 oignon Nutrition 0.000 claims abstract description 11
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- 239000011780 sodium chloride Substances 0.000 claims abstract description 10
- 235000021307 wheat Nutrition 0.000 claims abstract description 10
- 235000013614 black pepper Nutrition 0.000 claims abstract description 8
- 235000013372 meat Nutrition 0.000 claims abstract description 8
- QTBSBXVTEAMEQO-UHFFFAOYSA-N acetic acid Chemical compound 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- FAPWRFPIFSIZLT-UHFFFAOYSA-M sodium chloride Chemical compound data:image/svg+xml;base64,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 data:image/svg+xml;base64,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 [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 4
- 239000000126 substances Substances 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract 1
- 238000000034 methods Methods 0.000 abstract 1
- 241000125205 Anethum Species 0.000 description 7
- 241000234427 Asparagus Species 0.000 description 6
- 241000209140 Triticum Species 0.000 description 5
- 235000021187 side dish Nutrition 0.000 description 4
- 238000005516 engineering processes Methods 0.000 description 3
- 238000010411 cooking Methods 0.000 description 2
- 235000013367 dietary fats Nutrition 0.000 description 2
- 239000010520 ghee Substances 0.000 description 2
- 239000002994 raw materials Substances 0.000 description 2
- 241000223782 Ciliophora Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000287107 Passer Species 0.000 description 1
- 239000002253 acids Substances 0.000 description 1
- 235000020992 canned meat Nutrition 0.000 description 1
- 239000006071 creams Substances 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000002699 waste materials Substances 0.000 description 1
- 239000011901 water Substances 0.000 description 1
Abstract
FIELD: food products manufacturing technique.
SUBSTANCE: cans are manufactured by boiling, shelling and cutting chicken eggs, cutting and chopping beef, cutting and sauteeing onions in margarine, grating and sauteeing horseradish in margarine, cutting and freezing asparagus and dill, sauteeing wheat flour in melted butter. Beef, onions, dill, milk, table salt and hot black pepper are mixed without oxygen access producing minced meat. It is handled and formed into meatballs stuffed with chicken eggs. Asparagus, horseradish, wheat flour, acetic acid, table salt, hot black pepper and bay leaves are mixed without oxygen access producing garnish. The meatballs, garnish and sour cream are packed, hermetically sealed and sterilised.
EFFECT: canned food is of increased digestibility.
Description
The invention relates to the production technology of canned meat and vegetables.
A known method of producing a culinary dish "Meatballs with an egg", which involves cooking, peeling and cutting chicken eggs, cutting and sautéing onions in margarine, cutting dill, chopping beef in a meat grinder, mixing beef, onions, dill, milk, table salt and pepper to obtain minced meat, its butchering, molding into it eggs and boiling in salted water until cooked with meatballs, garnishing boiled asparagus with fat and pouring horseradish cream sauce on it to get the finished dish (Goal Unova L.E. Collection of recipes for dishes and culinary products of the near abroad.- SPb .: Profession, 2001, p.70).
The technical result of the invention is to obtain new canned food with increased digestibility compared to a similar culinary dish.
This result is achieved by the fact that the method for the production of canned meatballs with eggs involves preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and chopping beef, chop and passer onion in margarine, rubbing and sautéing horseradish margarine, cutting and freezing asparagus and dill, passing wheat flour in ghee, mixing without oxygen beef, onions, dill, milk, table salt and black pepper to obtain rsha, its cutting and molding into it chicken eggs with meatballs, mixing without access oxygen asparagus, horseradish, wheat flour, acetic acid, salt, black pepper and bay leaf to obtain a side dish, packing meatballs, side dish and sour cream at the next flow components, parts by weight:
sealing and sterilization.
The method is implemented as follows.
Prescription components are prepared according to traditional technology. Prepared chicken eggs are boiled, peeled and chopped. Prepared beef is chopped and cut. Prepared onions are chopped and sautéed in margarine. The prepared horseradish is rubbed and sautéed in margarine. Prepared asparagus and greens of dill are cut and subjected to freezing, preferably slow. Prepared wheat flour is sautéed in ghee.
Beef, onions, dill, milk, salt and black bitter pepper are mixed without oxygen to produce minced meat. Minced meat is cut and chicken eggs are formed into it to produce meatballs.
Asparagus, horseradish, wheat flour, acetic acid, salt, bitter black pepper and bay leaf are mixed without oxygen to form a side dish.
Meatballs, a side dish and sour cream are Packed at the above consumption of components, sealed and sterilized to obtain the target product.
The consumption of all components, except sour cream, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of beef corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. When using acetic acid with a concentration that does not coincide with the prescription, its consumption is calculated on the equivalent content of anhydrous acid. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half-year, and the maximum in the first.
The canned food obtained using the described technology is similar in organoleptic and physico-chemical characteristics to the culinary dish in the closest analogue, and in terms of safety, it corresponds to SanPiN 2.3.2.1078-01. The guaranteed shelf life of canned food, determined by the standard method, was 1 year.
Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm 3 product. It amounted to a pilot product of 1.3 · 10 5 and for a control product of 1.1 · 10 5, respectively.
Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.
Claims (1)
- A method of producing a canned product, which includes preparing recipe components, boiling, peeling and cutting chicken eggs, cutting and chopping beef, cutting and sautéing onion in margarine, rubbing and sautéing horseradish margarine, cutting and freezing asparagus and greens of dill, sautéing in melted butter wheat flour, mixing without access oxygen of beef, onions, dill, milk, salt and black bitter pepper to obtain minced meat, its butchering and molding into it chicken eggs produce meatballs, mixing an oxygen-free asparagus, horseradish, wheat flour, acetic acid salt, black pepper and leafs to obtain garnish packing meatballs, garnish and sour cream with the following flow components pbw .:
beef 305.84-314.7 chicken eggs 125.71 margarine 8.57 melted butter 5.71 onion 33.43-33.86 horseradish 35.43-36.14 asparagus 471.43 dill greens 21.43 Wheat flour 5.71 acetic acid in terms of 80% 1,07 salt 12 black pepper 0.3 Bay leaf 0.1 sour cream before the release of the target product 1000,
sealing and sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2007132807/13A RU2343737C1 (en) | 2007-08-31 | 2007-08-31 | Method of manufacturing canned food "meatballs with eggs" |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2007132807/13A RU2343737C1 (en) | 2007-08-31 | 2007-08-31 | Method of manufacturing canned food "meatballs with eggs" |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2343737C1 true RU2343737C1 (en) | 2009-01-20 |
Family
ID=40375797
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2007132807/13A RU2343737C1 (en) | 2007-08-31 | 2007-08-31 | Method of manufacturing canned food "meatballs with eggs" |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2343737C1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2456834C1 (en) * | 2011-04-08 | 2012-07-27 | Олег Иванович Квасенков | Method for production of preserves "beef meatballs in sauce with sour cream" |
| RU2511350C1 (en) * | 2012-11-26 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "beef meatballs in sauce with sour cream" |
-
2007
- 2007-08-31 RU RU2007132807/13A patent/RU2343737C1/en active
Non-Patent Citations (2)
| Title |
|---|
| ГОЛУНОВА Л.Е. Сборник рецептур блюд и кулинарных изделий ближнего зарубежья. - С.-Пб.: Профессия, 2001, с.70. * |
| Министерство торговли СССР. Сборник рецептур блюд и кулинарных изделий для предприятий общественного питания. - М.: Экономика, 1968, приложение «Расчеты расхода сырья, выхода полуфабрикатов и готовых изделий», с.685-804. Технология консервирования плодов и овощей и контроль качества продукции. - М.: Агропромиздат, 1992, с.85. * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2456834C1 (en) * | 2011-04-08 | 2012-07-27 | Олег Иванович Квасенков | Method for production of preserves "beef meatballs in sauce with sour cream" |
| RU2511350C1 (en) * | 2012-11-26 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "beef meatballs in sauce with sour cream" |
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